Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 lg Fresh shiitake mushrooms 1/2 ts Rosemary
14 oz Frozen tofu, thawed 2 tb Walnuts, ground
1 ea Onion, chopped 2 ts Mellow miso
1 ea Garlic clove, minced 2 tb Tomato paste
1 tb Olive oil Salt pepper, to taste
1 ea Tomato, chopped

Preheat oven to 350F. Cut off discard the mushroom stems. Set caps
aside.

Drain squeeze the tofu until almost dry. Crumble set aside.

Saute onion garlic in the oil until soft. Add tofu saute for 5
minutes. Add tomato rosemary cook until the mixture is fairly
dry, about 10 minutes. Stir in the remaining ingredients.

Spoon mixture into the mushroom caps, pressing firmly to form a smooth
mound. Bake until browned, about 20 minutes. Either serve hot or at
room temperature.

"Vegetarian Gourmet" Fall, 1995
Submitted By MARK SATTERLY On 11-23-95

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